Try it before you knock it, its a very low heat, more of a braise, ribs shouldnt be cooked on a grill entirely, too high of heat.

Dont have a smoker so oven braising is the way to go, and they make for fall off by the bone soft and tender

Huh, I thought smokers were standard-issue in Arkansas. But I mean, if you're not smoking ribs, what's the point? Braising is the way to go with low-fat meats. Fatty meats are just begging to be smoked.

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To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

Cause I dont smoke stuff and while it is delicious, this method does the same thing, just imparts different flavors. Low long heat to break up the connective tissue is what makes for tender delicious ribs. The finish on the grill gets a good char and flavor and the bbq is amazing.

This is actually a very common technique for many restaurants, they do wet smoking which is the same thing they just use a bigger oven. A smoker is just a low heat oven with wood flavoring.

This is actually a very common technique for many restaurants, they do wet smoking which is the same thing they just use a bigger oven. A smoker is just a low heat oven with wood flavoring.

Like most people with a liberal arts degree, I know my way around a commercial kitchen. You're right that restaurants don't dry smoke, which is why I've never had ribs in a restaurant that were as good as those I make at home.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

Cause I dont smoke stuff and while it is delicious, this method does the same thing, just imparts different flavors. Low long heat to break up the connective tissue is what makes for tender delicious ribs. The finish on the grill gets a good char and flavor and the bbq is amazing.

This is actually a very common technique for many restaurants, they do wet smoking which is the same thing they just use a bigger oven. A smoker is just a low heat oven with wood flavoring.

I've done ribs by smoking and by the method you describe. I prefer the latter. Brew your beer, make your sauce, cook your ribs the way YOU want to eat them. Each to their own.

* (I usually do a rough chop on my onion, prep my garlic cloves, and put them through the food processor together before I add them to the pan)

So, heat your butter or oil in a large skillet on med-high and then add your onion and garlic mixture. When it is fragrant/tender, go ahead and add the other ingredients and simmer for about 15 minutes and it's good to go.

[Edit] I grill my ribs on a propane grill. (I know, I know) I would much rather smoke them or grill over coals but I use what I have and what is convenient - I apologize in advance! [/Edit]

Adjust garlic to taste. I'm a firm believer in the more garlic the better! You can also substitute the crushed red pepper in the basting sauce and the cajun seasoning in the finishing sauce with caribbean jerk seasoning for a different flavor profile. Use shallots instead of onions, hoison sauce instead of worcestershire, you can even add liquid smoke in the finishing sauce, whatever... It's a fun recipe to play with.